Recipe from Deborah Murphy
Husband-Tested in Alice’s Kitchen
4 servings
If you’re looking for a warm, cozy breakfast for the cold winter months, then this is the one for you. This vegan cranberry baked oatmeal recipe made with fresh cranberries, chopped apple, and lots of warm cinnamon is absolutely yummy.
Ingredients
2 Tablespoons ground flaxseeds
5 Tablespoons water
2 cups old fashioned rolled oats
2 teaspoons baking powder
1½ teaspoons ground cinnamon
½ teaspoon sea salt
1½ cups plain, unsweetened soy milk
1/3 cup maple syrup
2 Tablespoons oil or melted vegan butter
1 apple, chopped
1 cup fresh or frozen cranberries (can sub ½ cup dried cranberries)
½ cup chopped walnuts
Maple Yogurt Drizzle
1/3 cup plain, non-dairy yogurt
1 1/2 tablespoons maple syrup
1 pinch ground cinnamon
Instructions
1. Preheat the oven to 350 degrees Fahrenheit.
2. Add the ground flaxseeds and water to a small bowl and stir well with a fork to combine. Set aside for 1-2 minutes until thickened.
3. To a small mixing bowl, add the oats, baking powder, cinnamon, and salt and stir to combine.
4. Add flaxseed mixture, soy milk, maple syrup, and oil to a large mixing bowl. Whisk and set aside. Stir in the oat mixture.
5. Add the chopped apple, cranberries, and walnuts. Stir again and then transfer to an 8x8 inch baking dish. Bake for 40-45 minutes or until firm and browned.
6. While the oatmeal bakes, make the yogurt topping by whisking together the yogurt, maple syrup, sea salt, and cinnamon in a small bowl. Once baked oatmeal has cooled for 10-15 minutes, top with the yogurt drizzle and serve.
Notes: Store leftovers in an airtight container in the fridge for up to 3-4 days. Freeze baked oatmeal in an airtight container for up to 6 months. Thaw in the fridge overnight and reheat in the microwave.
Nutrition: Calories: 513kcal | Carbohydrates: 69g | Protein: 12g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Sodium: 362mg | Iron: 3mg | Potassium: 514mg | Fiber: 9g | Sugar: 30g | Vitamin A: 393IU | Vitamin C: 15mg | Calcium: 558mg
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